Tomato Dahi Chutney Recipe

Name: Tomato Dahi Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups curds; 2 roma tomatoes; green chili (depending on taste); coriander (1-2 stems, optional); 1 teaspoon dry coconut powder; 1 pinch turmeric; 2 tablespoons oil; 2 teaspoons oil; salt; For seasoning; 1/4 teaspoon mustard seeds; 1/4 teaspoon Urad Dal; 1/4 teaspoon channa dal; 1/4 teaspoon cumin seed

Servings: persons

2 cups curds
2 roma tomatoes
green chili (depending on taste)
coriander (1-2 stems, optional)
1 teaspoon dry coconut powder
1 pinch turmeric
2 tablespoons oil
2 teaspoons oil
salt
For seasoning
1/4 teaspoon mustard seeds
1/4 teaspoon Urad Dal
1/4 teaspoon channa dal
1/4 teaspoon cumin seed

1
Take curd in a bowl.
2
Add coconut and keep aside.
3
Cut tomatoes and green chillies.
4
Heat oil in a wok.
5
Add tomatoes, green chillies and a pinch of turmeric.
6
Allow tomatoes to cook under low fire till they become a paste.
7
Add this paste to the curd followed by salt to taste.
8
Garnish with finely chopped corriander.
9
Heat 2 tsp oil in a wok.
10
Add seasoning ingredients.
11
When they splutter, add to the chutney.
12
Serve with hot rice.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups curds, 2 roma tomatoes, green chili (depending on taste), coriander (1-2 stems, optional), and more.

Yes, Tomato Dahi Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Dahi Chutney

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